2013•Food Science and Technology InternationalRequires access

Sensory evaluation and instrumental analysis of texture characteristics of pear paste

Zeng Fan-jun

Open publisher page 1 citations

Abstract

Back extrusion rig was carried out on a texture analyzer to investigate texture characteristics of pear paste,and the correlation between the sensory evaluation and instrumentally determined texture parameters of pear paste were explored and modeled with multiple linear regressions.The results showed that hardness cohesiveness and consistency in sensory evaluation had extremely significant correlation with four physical indicators by texture analyzer,chewiness had significant correlation with consistency and cohesiveness by texture analyzer,overall acceptability was negatively correlated with firmness by texture analyzer.Expected model of sensory parameters by texture analyzer index had a high ANOVA explaining rate,thus providing scientific basis of quantification of texture evaluation.

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What this paper is about

Back extrusion rig was carried out on a texture analyzer to investigate texture characteristics of pear paste,and the correlation between the sensory evaluation and instrumentally determined texture parameters of pear paste were explored and modeled with multiple linear regressions.The results showed that hardness cohesiveness and consistency in sensory evaluation had extremely significant correlation with four physical indicators by texture analyzer,chewiness had significant correlation with consistency and cohesiveness by texture analyzer,overall acceptability was negatively correlated with firmness by texture analyzer.Expected model of sensory parameters by texture analyzer index had a high ANOVA explaining rate,thus providing scientific basis of quantification of texture evaluation.

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Available abstract

Back extrusion rig was carried out on a texture analyzer to investigate texture characteristics of pear paste,and the correlation between the sensory evaluation and instrumentally determined texture parameters of pear paste were explored and modeled with multiple linear regressions.The results showed that hardness cohesiveness and consistency in sensory evaluation had extremely significant correlation with four physical indicators by texture analyzer,chewiness had significant correlation with consistency and cohesiveness by texture analyzer,overall acceptability was negatively correlated with firmness by texture analyzer.Expected model of sensory parameters by texture analyzer index had a high ANOVA explaining rate,thus providing scientific basis of quantification of texture evaluation.

Key concepts: Chewiness, Spectrum analyzer, Texture (cosmology), PEAR, Sensory system, Consistency (knowledge bases), Mathematics, Food science

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